(PALEO!) BLUEBERRY MUFFINS
- 2 cups almond flour
- ½ teaspoon baking soda
- A dash of salt
- 3 eggs
- 3 tablespoons coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 tablespoons water
- 1 cup blueberries
- Preheat oven to 325 degrees.
- Stir together almond flour, baking soda, and salt in a stand mixer.
- Add eggs, coconut oil, lemon juice, vanilla, and water until evenly mixed. Fold in blueberries.
- Divide into a lined muffin tin.
- Bake for 30-35 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/09/22/paleo-blueberry-muffins/
3.5.3208